Acorn Squash Egg in a Hole

Acorn Squash Egg in a Hole

Whether you make these for breakfast, lunch, or dinner, they will be a favorite.  A nutritious and tasty bite with protein, carbohydrates, and healthy fats all rolled into one.  Oh, did I mention, only 2 main ingredients?  The rest you probably have in your kitchen.  If not, use whatever combination of spices you’d like.   

Ingredients (serves 3-4)

  • 1 acorn squash, washed (you’ll be eating the skin)
  • 5-6 eggs, depending on how many slices you have
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • salt and pepper to taste
  • cheese of choice, if desired



  1. Preheat oven to 425 degrees.  Line a sheet pan with parchment paper.
  2. Trim off both ends of squash.  (For easier slicing, I microwave the whole squash for 3-4 minutes).  Slice the squash crosswise into uniform slices, approximately 1/2″-1″ thick.  Scoop or cut seeds out to make a hole in the center of each slice.  
  3. Brush both sides of squash slices with olive oil and place on parchment paper.  Sprinkle with salt, pepper, paprika, turmeric and cumin.  Save a small amount to sprinkle on eggs.
  4. Bake for 15 minutes.  Squash should be tender when pricked with a fork.
  5. Remove from oven and reduce oven temperature to 350 degrees.
  6. Crack an egg in the center of each slice of squash.  Sprinkle with salt, pepper and additional spices.  Bake at 350 degrees for 8-10 minutes or until desired doneness.   Less time if you prefer your eggs runny. 
  7. Remove from oven and sprinkle with cheese, parsley or chopped green onion.

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